Ingredients for 4:
4 (or 8, or 12) eggs
1 l broth
Fillings on your taste (descriptions are below)
Wash the eggs thoroughly, and drain.
Cut “a cup” from a blunt end with size about 0.5 inch, and pour the eggs in a cup (use them for other dishes). Let the shells warm to a room temperature, wash from inside slightly, and remove the films from inside of every egg carefully, if necessary.
Place every shell into usual container for eggs.
Mix gelatin with hot broth, stir thoroughly, heat (for about 1 minute in microwave), and pour 2 tbsp in every egg shell.
Note that broth has to be transparent.
Let to cool a little, and refrigerate container until broth turns into jelly.
Then, place in every shell ground boiled carrots, julienne-cut-stripes of chicken meat or fish, boiled or canned green peas and corn, button champignons, (optional) pomegranate seeds.
After that, pour in every shell the broth with gelatin until shells are full, and refrigerate for 2 hour or more.
Put the green salad leave on a flat serving dish, cut tomatoes into rings, and cucumbers into thin strips.
Peel every shell carefully, and place in a middle of the dish. Decorate with tomatoes and cucumber pieces, and with greens (parsley, dill, green onions), and serve.
If you are planning to keep this dish more than 0.5 hour, cover it with a plastic wrap, and place in a refrigerator immediately. Or keep not peeled eggs in the container in a refrigerator, and peel them in 5 minutes before serving.
Variations for fillings:
1. Boiled shrimps, crab meat or crab meat imitation pieces, green peas, and baby carrots,
2. Julienne-cut cooked roast beef, or smoked meats, with boiled vegetables pieces,
3. Julienne-cut cooked mushrooms with green peas and Italian parsley greens,
4. Boiled or canned vegetables pieces,
5. Boiled seafood with dill greens.
6. Fruits pieces in a sweet jelly – kids like this.
This dish looks very attractive and festive.